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Angelo Schifano

Angelo Schifano

Banqueting Sous Chef

Talent
LondonMember since May 19, 2026
Managing peopleCommunicationTeamworkBanqueting OperationsOrganizationLeadership
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Managing peopleCommunicationTeamworkBanqueting OperationsOrganization

About

Motivated and passionate chef, I'm looking to learn more in this field of work, I like teamwork and make myself useful in any situation. I have been working in Banqueting which made me a more organized chef, that knows how to work in a fast paced environment and under pressure.

Experience

Sous Chef - InterContinental London, The O2 - London

(2023-01)

  • Organizing banquets events (buffets and plated meals) for up to 2000 guest daily.
  • Prepared the weekly kitchen work schedules.
  • Organized daily banquet event order sheets and timelines.
  • Briefed supervisor and kitchen staff about daily events, tasks, and timelines.
  • Responsible for ordering and keep an inventory of the kitchen.
  • Managed banquet kitchen, ensuring that all daily functions and activities ran properly and smoothly.
  • Delegated duties to staff to run a smooth, efficient, and profitable kitchen.

Junior Sous Chef - InterContinental London, The O2 - London

(2022-05 - 2023-10)

  • Organizing daily kitchen operations.
  • Managing and training the kitchen brigade to ensure a well-organized and motivated team.
  • Creating standards that exceed health and safety regulations.
  • Organizing banquets for up to 2000 guests daily.
  • Contributing to menu creation.
  • Monitoring and maintaining kitchen equipment in excellent conditions.
  • Ensuring that all the preparations are of the highest quality.

Chef De Partie - InterContinental London, The O2 - London

(2021-11 - 2022-04)

  • Responsible for supervising staff and ensuring excellent levels of food preparation in the hot section of the hotel's main kitchen.
  • Assisted the Head Chef and Sous Chef in the training of all staff in compliance with company procedures.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Maintained well-organized mise en place to keep work consistent.

Chef De Partie - Hilton London Metropole - London

(2019-03 - 2021-07)

  • Supervising the staff and ensuring high levels of food preparation in the hot section in the Main Kitchen.
  • Assisted the Sous Chef in the training of all the staff.
  • Supporting the Sous chefs in the creation of new dishes.
  • Maintaining all the kitchen equipment in excellent conditions.

Demi Chef De Partie - Hilton London Metropole - London

(2017-07 - 2019-02)

  • Preparation of the mise-en-place for all the menus.
  • Responsible for maintaining excellent health and safety standard.
  • Planned and directed high-volume food preparation in fast-paced environment.

Commis Chef - Hilton London Metropole - London

(2015-11 - 2017-06)

  • Assisted in the food preparation process for the banqueting events
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

Work Experience - Hilton London Metropole - London

(2015-10 - 2015-11)

Organization and preparation of food for different sections (Larder, Sauce, Meet and Fish) in Main Kitchen (banqueting) and Fiamma Restaurant Kitchens (a la carte).

Work Experience - Hilton London Metropole - London

(2015-06 - 2015-09)

Work Experience - Hilton London Metropole - London

(2014-07 - 2014-09)

Commis Chef - Augustus Resort - Santa Cesarea, Italy

(2013-12 - 2013-12)

  • Maintained well-organized mise en place to keep work consistent.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
  • Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.

Commis Chef - Il Villino - Santa Cesarea, Italy

(2013-07 - 2013-09)

  • Assisted with routine stock rotation to keep ingredients fresh.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

Commis Chef - Zio Tom - Santa Maria di Leuca, Italy

(2012-07 - 2012-08)

  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.

Education

High School Diploma - IPSEO Aldo Moro - Santa Cesarea Terme (2009-09 - 2014-07)

Skills

Banqueting Sous Chef

Reviews

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